Instant Semolina Kuzhipaniyaram: Quick & Easy South Indian Snack
15 minutes
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About Instant Semolina Kuzhipaniyaram: Quick & Easy South Indian Snack
Craving a delicious South Indian breakfast? This Instant Semolina Kuzhipaniyaram recipe delivers a delightful twist on the classic, using semolina (suji) for a faster, easier cooking experience. Known as paniyaram, paddu, or ponganalu depending on the region, these savory bite-sized pancakes are soft inside and crispy outside – pure perfection!With just a few simple ingredients like yogurt (curd), baking soda, and your favorite spices, you can whip up a batch of these in minutes. The addition of semolina provides a unique texture and makes the recipe even more convenient. Serve hot with your favorite chutney or sambar for an authentic South Indian breakfast treat.Perfect for busy week mornings or a quick weekend snack, this recipe is sure to become a family favorite. Get ready to impress your taste buds!
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Recipe Time & More
Prep10 minutes
Cook5 minutes
Total15 minutes
Ingredients
Wet Ingredients
- 3/4 cup Yogurt curd, plain
- 1/2 cup Water
- 1/4 tsp Baking Soda
Spices and Aromatics
- 2 tbsp Coriander dhania, finely chopped
- 1 tbsp Ginger finely grated
- 1 tbsp Chili mirch, finely chopped, green
- 1 medium Onion finely chopped
- 5 leaves Curry Leaves finely chopped
Cooking Oil
- 2 tbsp Oil vegetable or coconut oil
Instructions
Prepare the Batter
- In a large bowl, combine the semolina, yogurt, and salt. Mix well until thoroughly combined.
- Gradually add 1/2 cup of water while continuously mixing until you achieve a smooth, slightly thick batter.
Sauté Aromatics
- Heat 1 tablespoon of oil in a small pan over medium heat. Add the grated ginger, chopped green chilies, and chopped onion. Sauté for 2-3 minutes until softened and fragrant.
Combine and Rest
- Add the sautéed onion mixture, finely chopped coriander leaves, and curry leaves to the semolina batter. Stir well to combine.
- Let the batter rest for at least 20 minutes. This allows the semolina to absorb the liquid and creates a better texture.
Add Baking Soda and Cook
- After 20 minutes, gently fold in the baking soda into the batter. Mix well, but avoid overmixing.
- Lightly grease a paniyaram pan or a non-stick pan with a few drops of oil. Heat the pan over medium heat.
- Pour 1 tablespoon of the batter into each well or space in the pan.
- Cover the pan with a lid and cook for 2-3 minutes, or until the bottom is golden brown.
- Gently flip the paniyaram and cook for another 2-3 minutes, until both sides are golden brown and cooked through.
Serve and Enjoy
- Remove the cooked paniyaram from the pan and serve hot with your favorite chutney or sambar. Enjoy!
Recipe Notes
Expert Tips for Perfect Kuzhipaniyaram
- For extra flavor, you can add a pinch of asafoetida (hing) to the batter.
- If your batter seems too thick, add a little more water, one tablespoon at a time, until you reach the desired consistency.
- Don't overcrowd the pan; this will prevent the paniyaram from cooking evenly.
- For crispier paniyaram, use a well-seasoned paniyaram pan or a non-stick pan.
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Recipe Nutrition
Calories: 203kcalCarbohydrates: 28gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 228mgFiber: 1gSugar: 3g
Neeru Gupta
Articles: 53
4 Comments
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This is fantastic! Thank you for sharing.
Such a scrumptious dish! Thank you.
Such a delicious dish! Thank you.
What a delightful recipe! Thanks for sharing.